Remember that viral baked feta and tomato pasta? Let’s run with that idea and bring it into fall. Sweet roasted butternut squash, salty feta and a little punch from lots of apple cider vinegar makes this the perfect warm topper for crusty bread. Leftovers on day two/three are arguably even better tossed with a few cups of cooked farro.
This might just be my new go-to autumn app.
(Want to watch a reel of me making this on Instagram, head here.
When the temperatures dips, my salad cravings shift from light and crisp to dense and hearty. So here’s some serious fall salad inspo: Massaged Lacinato Kale with Roasted Sweet Potato, Apple and Toasted Hazelnuts. Top it with roasted chicken (store-bought rotisserie!) or salmon, or baked tofu and it’s a complete meal.
Continue reading “KALE SALAD WITH ROASTED SWEET POTATO, APPLE AND HAZELNUTS”
Ever made a strata? I like to think of them as a cross between stuffing and frittata — deeply crunchy croutons bound together with a highly flavorful eggy mix. They are endlessly versatile but a family favorite is Pizza Strata. It has definite deep dish vibes with a super crisp outer shell and soft, cheesy, tomatoey interior. I love mushroom pizza so used those here but swap in your favorite pizza “topping”.
Come cook with me this Sunday, September 25 from 4-5:30pm ET! Cooks of all skill levels are welcome and our menu is vegetarian-friendly. $40 per Zoomer.
Our Menu
Build Your Own Farro Bowls with Roasted Squash and Spiced Chicken (or Chickpeas)
arugula, apples, cucumbers, fresh herbs, goat cheese, almonds, tahini drizzle
There is so much to love about this menu.
First, and always, the taste. The combination of chewy farro, deeply caramelized squash and spiced chicken or chickpeas; crisp, sweet apples and nutty tahini drizzle is perfection. It hits all my notes and hopefully yours too. I’ve entered fall cooking territory with this one.
Second, the format. Are you familiar with build-your-own meals (BYOs)? BYOs are those in which you prepare a bunch of ingredients and then allow your diners to build their own bowls/plates from them. There is so much to love about this way of cooking / eating. If you have a family, this is the easiest way to please everyone and keep meal times fun – a major win for fostering a lifelong healthy relationship with food for our kids. I’ll continue to wax poetic about them in class and provide lots of inspiration for future bowls.
Third, the idea. Listen, you do not have to cook everything from scratch. I am a HUGE fan of things like store-bought rotisserie chicken and canned beans. And I love how they can be dressed up in recipes like this one.
This meal will also leave you with lots of yummy leftovers for the week so we’ll talk about all the ways you can repurpose them.
Register for the class here. I will send you an invoice and more information about the class including a grocery list, our recipes and answers to common questions. If you can’t make it live, the recording will be made available to all registrants after the class. Which reminds me, past classes are always still available recorded for purchase.
HOPE I SEE YOU THERE!
Ever since I made Alexandra Stafford’s 4-Ingredient Balsamic Roasted Mini-Peppers, some rendition of them or another has been a go-to side dish or appetizer for me. I love adding in some spicy peppers, a big hit of garlic and then finishing the dish with cheese. The combination of totally caramelized peppers, warm cheese and sweet/tangy balsamic is totally addictive.
Continue reading “Balsamic Roasted Peppers with Creamy Goat Cheese”